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[국내논문] 밀기울 분말 첨가 떡볶이 떡의 품질 특성 및 항산화 활성
Quality Characteristics and Antioxidant Activity of Tteokbokkidduk Supplemented with Wheat Bran Powder 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.1, 2022년, pp.16 - 33  

박소영 (숙명여자대학교 문화예술대학원 전통식생활문화전공) ,  심기현 (숙명여자대학교 문화예술대학원 전통식생활문화전공)

Abstract AI-Helper 아이콘AI-Helper

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasi...

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표/그림 (12)

참고문헌 (66)

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